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To Make ryse Of Genoa


This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

To make ryse of genoa. Take Ryse and seth them in fayre water and stepe them well And then take hem of and caste them in A fayre vessell and pyke them clene and set them on the fyre A yene And do ther to broth of freshe beef or of mary bonys and let hem seth well And do ther to grownd safferon & salt and if hit be fastyng day temper hit with Almound mylke & serue hit forth.

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